SERVES: 4 | PREP TIME: 10 MINS | COOK TIME: 1 HOUR 40 MINS
INGREDIENTS
350g Beef Stewing Steak
500g New Potatoes
400ml Coconut Milk
5 tbsp Thai Red Curry Paste
1 White Onion
1 Ginger Thumb
3 Garlic Cloves
1 Beef Stock
Rice
METHOD
Half the new potatoes, slice the onion, grate or thinly slice ginger and garlic. Brown beef in a sauce pan, add sliced onion and sauté until soft. Add new potatoes and 5 tbsp of curry paste, cook out for a couple of minutes until the paste is fragrant and cooking. Add coconut milk, beef stock cube and cover with water. Cook on a low heat with lid on occasionally stirring so it doesn’t stick to the pan. Once beef is tender and potatoes are soft around 1 hour, 1 and a ½ hours, add the juice of 1 lime. Serve with rice, garnish with sliced red chilli and coriander (optional). To cook rice, add one cup of rice to two cups of boiling water on a high heat, once water comes to the boil in the pan, turn the heat down low and cover with a tight lid. After 12 to 14 minutes the water should have evaporated and the rice will be ready.
SERVING SUGGESTIONS
• Naan bread
• Top with natural yogurt
Father's Day is often a reason to gather around the table and enjoy food that's been chosen and prepared with care. For many families, that means steak.
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
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